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users rating4/4

This is a perfect recipe - I've made it three years running now. This year I quadrupled the recipe to have plenty to freeze. It is VERY sweet - could probably cut the amount of sugar and it would be fine. I agree with the person who said not to use too much O.J. Highly recommend.

Prepared exactly as
the recipe says,
this was inedible.
It was so sour as to
bring tears to the
eyes. Hoping to
salvage it, I added
another cup of
sugar, a half cup of
chopped pecans (for
texture) and an
8-ounce can of
crushed pineapple.
It will be edible
now, but it
certainly isn't this
recipe any more.
This is one of the
worst recipes I've
ever gotten off
Epicurious.

My 4-star rating is contingent on one piece of info that was not in the instructions: make this cranberry sauce at least TWO DAYS in advance (as suggested by other reviewers). I have never made cranberry sauce myself but have consumed a great deal of it. Since I was making Thanksgiving dinner this year, I decided to give it a go. I made this on Tuesday night before Thanksgiving and tasted it the next day- the flavors were sharp and overwhelmed by ginger and pepper. By Thursday, however, the flavors had mellowed considerably to produced a delightfully tart and sweet sauce with hints of pepper, orange and ginger. Delicious and easy. To save time I used an orange zester, which also lessens the risk of including any pith (white part of the peel) that will add a bitter taste. Will become my go-to cranberry recipe!

The flavors in this recipe are
definitely wonderful together.
However, there is entirely too much
pepper in it. I will still serve the
batch I made, but I'm making another
cranberry relish too. I will also make
it again, but with half the white
pepper the recipe calls for or none at all. Some of my guests will not be able to take the spicyness of it.

I just got finished making this 10 minutes ago and I can already tell you it's going in the family cookbook. My 21 month old just tried and it keeps asking for more! Wonderfully easy. Use a fine cheese grater for the orange zest and the ginger. EASY EASY.

Delicious!! I too had never made cranberry sauce from scratch, but now I am a believer. My only recommendation is to make this a day or two in advance so that the flavors can meld together, and it can congeal. This will be a Thanksgiving staple.